DECK DOWN UNDER (THE)
78 DUNLAWTON AVE, Port Orange FL 32127 · (386) 767-1881
Last inspected Jul 30, 2026 · 12 visits since August 2023
APR 25
AUG 25
SEP 25
MAY 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside prep area/above sink/landing on pans/server treys/on prep surfaces
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019059105 | Nov 12, 2019 | Dec 20, 2019 | $400 |
Inspection history
12 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Live, small flying insects found -2 small flying insects landed on lid to ice well in prep area/hovering above area
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above hushpuppy mix inside stand up cooler
Ambient air thermometer not located in the warmest part of the cold holding unit. -advised to add ambient thermometer No conspicuously located ambient air temperature thermometer in holding unit. -unit at end containing thawed shrimp from morning prep
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Show the remaining 8 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust build up on utility lines at ceiling
Employee with no beard guard/restraint while engaging in food preparation.
Floors not maintained smooth and durable. -section of floor near the jce machines in the back
Interior of refrigerator or freezer in disrepair/has exposed insulation. -chest freezer interior
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 bulb at side of cookline near stove requires a a shield/coating
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks inside the walk in cooler -hood filters above fryers -fan cover, at end of cookline for fan on floor
Single-service articles improperly stored on floor. -cases of beverage cups on floor inside dry storage
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawing inside vacuum sealed packaging under running water, some portions above 60F. Manager instructed employee to complete process by removing from packaging and placing into walk in cooler. Manager stated thawing began 1 hour prior.
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar
Manager or person in charge lacking proof of food manager certification. -kellen, could not locate proof of manager certification or food handler training. Advised to locate prior to the next unannounced inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cheesecake slices
Ceiling/ceiling tile shows damage or is in disrepair. -some ceiling tiles in bar/dining area with water damage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled inside prep area -utility lines soiled in back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of cans of pie filling in back
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing nom plain/smooth bracelets under gloves while handling food
Floor soiled/has accumulation of debris. -section at end of cookline near fryers,, near wall
Floors not maintained smooth and durable. -some isolated areas of floor in back area
Hole in or other damage to wall. -adea underneath prewash sprayer station near dish machine
Missing drain plug at dumpster.
Single-service articles improperly stored on floor. -case of plastic beverage cups in dry storage
Unclean building components, attachments or fixtures. -ansul system components next to hood system -ansul lines above fryers on cook line
Sep 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Wild bird present inside establishment. -wild bird from outside walking in dining room, advised if requirements for operator to take effective measures to prevent vermin from entering the establishment. Manager got rid of bird inside dining area. -must be un compliance upon next unannounced inspection.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -sliding doors left open for air flow, wild bird present inside the establishment
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. -torn gaskets at reach in fridge(stand up model next to chest freezer at end of line -some worn wire racks inside reach ins/beverage coolers
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw oysters on half shell 44-45F inside refrigerator next to expo area in kitchen from overnight, see stop sale. -raw mahi (56F - Cold Holding); raw shrimp (50-55F - Cold Holding); seafood blend (50F - Cold Holding); Fish (49F - Cold Holding); milk (48 ambientF - Cold Holding); eggs (48 ambientF - Cold Holding); coleslaw (51F - Cooling); raw beef (51F - Cold Holding)
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -all expired 6/2025
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -substance on ceiling utility line inside walk in cooler -ceiling vents around expo/cookline
Employee eating in a food preparation or other restricted area. -prep table in back
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -torn gaskets at reach in fridge(stand up model next to chest freezer at end of line -some worn wire racks inside reach ins/beverage coolers
Food stored under dripping condensation inside walk in cooler
Time/temperature control for safety food thawed under water that was barely running/inadequately covering thawing food.
Wall soiled with accumulated grease, food debris, and/or dust. -walk in cooler
Apr 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee not wearing gloves when handling washed/cut peppers. Manager had employee don gloves.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -hamburger stored below raw seafood. Burgers offered undercooked by request.
Food-contact surface soiled with food debris, mold-like substance or slime. -handles, surface area around shucking knife blades
Feb 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -thawed raw tuna inside vacuum sealed packaging 38F inside walk in cooler
Bowl or other container with no handle used to dispense food. -portion cups used to dispense seasoning
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in expo area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -raw tuna thawed inside commercial vacuum sealed packaging, see stop sale.
Equipment in poor repair. -some dish racks
Floor tiles missing and/or in disrepair. -walk in cooler/freezer
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack/shelving -ansul suppression system with some grease built up around lines and on equipment to side of hood
Plumbing system in disrepair. -drain line hanging behind grill
Single-service articles improperly stored- not 6" off the ground -cases of beverage cups on floor mats in dry storage
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw fish 40-51F, thawed under cold running water. Less than 2 hours ago per manager.
Jul 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep/expo/cookline area
Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room
Floors not maintained smooth and durable. -bar area
No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front
Water leaking from pipe. -handwashing sink drain pipe
Jul 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority1 Intermediate15 Basic
Show 20 findings ▾
Container of medicine improperly stored. -on top shelf of food prep station across from fryers on cookline
Employee coughed then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee/manager touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -handled cooked snow crabs with bare hands for plating after being removed from steamer
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside prep area/above sink/landing on pans/server treys/on prep surfaces
Handwash sink used for purposes other than handwashing. -hand sink used to fill container with water near dish machine
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -portion cups with no handle used to dispense seasonings on line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep/expo/cookline area
Dead roach on premises. -1 dead roach on floor near entrance to kitchen under step
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn while handling food on cook line
Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room
Floor area(s) covered with standing water. -inside damaged area of floor in bar out front -inside floor seam in back near back door/mop sink -in ice machine area
Floors not maintained smooth and durable. -bar area
Food not stored at least 6 inches off of the floor. -containers of fryer oil in dry storage room
Ice scoop handle in contact with ice. -in bar well
No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above stove/fryers in prep area -pvc drain lines behind ice machines
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -flies inside establishment, sliding doors left open during operation to allow for ventilation.
Single-service articles improperly stored. -cases of fryer oil
Water leaking from pipe. -handwashing sink drain pipe
Nov 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw scallops 110F, employee reheated to 155F
Employee touched forehead and then engaged in food preparation without washing hands. -employee prepping raw shrimp
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cocktail sauce, pickles inside walk in cooler
Toxic substance/chemical improperly stored. -Pack of cigarettes on prep table next to cutting board.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. -onions, 79F on warm side of grill for 2.5 hours Manager placed on time as public health control for maximum 4 hours.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket stored on rack with sry goods
Employee with no beard guard/restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. -walk in cooler
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters Wire racks inside server area outside of kitchen above 3 compartment sink
Single-service articles improperly stored on floor. -dry storage, hinged containers on floor
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawed inside prep sink for 2 hours per employee, employee placed onto sheet pans and covered with ice, placed into walk in cooler. Rechecked at 3 hours, fish 39-40F.
Time/temperature control for safety food thawed under water that was barely running/dripping.
Water draining onto floor surface under ice well in prep area
Aug 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. -stand up cooler gasket at end of cook line
Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room
Floor covering in disrepair. -near ice machines towards dry storage area
Aug 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in prep area near end of cook line/ice machines -2 flies inside bar area with sliding doors currently left open for air circulation
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw mahi 52F, breaded scallops 51F, house coleslaw 47F, stuffed crab cakes 47F inside stand up cooler at end of cook line leas than 2-3 hours. Person in charge swapped with cold food from walk in cooler and iced down affected product. -raw oysters (50F ambient - Cold Holding); cooked crab legs (59F - Cold Holding) inside low cooler across from fryers at end of cook line less than 2 hours per employee. Moved into functioning cooler. -sliced tomatoes, shredded lettuce 47F on inadequate ice bath not surrounding food on line. Manager stated recently placed on line from walk in, advised to use time as public health control if unable to rely on ice bath to maintain 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun cones/heads inside bar
Carbon dioxide/helium tanks not adequately secured. -in dry storage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wipe towel used inside kitchen, located on top shelf of prep table across from cook line
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -stand up cooler gasket at end of cook line
Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room
Floor covering in disrepair. -near ice machines towards dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, slated to be services 8/17 -fans covers used inside kitchen -soda gun holsters
Open dumpster lid.
Standing water in bottom of reach-in-cooler. -keg cooler in bar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.